- 330 g buckwheat flour
- 10 g salt
- 75 cl cold water
- 1 egg

This is the mix for a traditional Breton galette - it should be very thin so nicer to eat, I think than a "pancake". Let the mix rest for at least 2 hours - many people prefer to let it rest for at least 12 hours in the fridge.

We eat them as savoury items but there's no reason that you couldn't sweeten it - never tried personally!

Here, the tradition is :

Egg, egg an ham, egg, ham and mushrooms, tomatoes......

then you get scollops with whisky sauce

Chicken with chouchen (mead) sauce

Andouille with mustard sauce

Sausage

in fact anything you fancy.

Annie, I love your hearty additions to your g-f pancakes! Inspiration for my next pancake-making day. ;-)

I generally make pancakes ahead and store them in the freezer and reheat them on a griddle. I never use rice flour or xanthan gum for pancakes, and I've included a few of the recipes I use most.
As parker noted about the wheat proteins.... There are 17 proteins in wheat, and a person could be sensitive to any one of them. The blood tests are only for the ONE most common protein and skips the other 16. That's why an elimination diet is most helpful with people who have a gluten sensitivity, rather than celiac disease. Myself, my sister and her daughter are gluten sensitive, while my mother had celiac disease.

This coming January will be my 3rd gluten-free anniversary, and for all that time we've had pancakes every Monday morning and waffles at least once a week.

Low-Carb Oatmeal Buttermilk Pancakes

(yield: 4 pancakes)

In a 2-cup glass measuring cup (makes it easy to pour out the batter when making the pancakes) mix:

1/2 c. oatmeal (quick or old\-fashioned)

1 T. buckwheat cereal (like Hodgson Mills- http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-buckwheat-cereal-with-milled-flaxseed-71518-02105-001_group) or buckwheat flour (which you can mill yourself in a coffee/spice mill)

1/3 c. buttermilk (I also use homemade kefir, and yogurt would also work, but you may need to thin it a little with milk)

Mix together and cover. Let set overnight at room temperature.

The next morning add 1 egg and 1 T. melted coconut oil (or other fat of choice) to the oatmeal/buckwheat mixture.
Next, add the dry ingredients (which I prepare the night before and have ready):

3 T. whey protein powder or hi-maize resistant starch (or combination)

1 T. palm sugar (or regular sugar or brown sugar)

1/2 t. cinnamon

1/4 t. baking powder

1/4 t. baking soda

1/4 t. salt

You may need to add more liquid if they are too thick.
Helpful hint: I've found most gluten\-free pancakes work best if you make them small (about 3\-inches in diameter) using about 2 T. of batter.
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Buckwheat Banana Pancakes

(low-Fructose and gluten-free)

1 c. buckwheat flour (I sprout buckwheat, dry it, and make my buckwheat flour from that)

1 T. baking powder

2 T. dextrose (you can substitute 1 T. sugar or honey)

1/2 t. salt

1 ripe banana (mashed)

1 c. milk (can use buttermilk, kefir, or thinned yogurt)

2 T. peanut butter (smooth or chunky, your choice)

Mash banana and add remaining ingredients. Cook 1/8 c. (2 T.) batter per pancake.
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This is the recipe I'm using this morning:

G-F Banana Pancakes

1-1/4 c. almond flour

1/4 c. coconut flour

1/2 t. baking soda

1/4 t. salt

1 c. full fat coconut milk

1 ripe banana, mashed (or about 1/2 c.)

3 large eggs

1 t. vanilla

1 T. raw honey (optional -
fat for frying)

Whisk together the dry ingredients. Whisk together the wet ingredients and blend together with the dry ingredients. Use 2 T. of the batter for each pancake. [Grainlady note: I have a coffee measuring spoon that holds 2 T. and I love it for measuring out pancake batter.]
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This recipe is fun to make:

One Banana Pancakes

2 eggs

1 ripe banana

Cooking spray for pan. Mash banana, add in eggs and whisk. Preheat pan. Cook silver dollar size pancakes. Cook 30-seconds on each side. Yield: one serving.
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Quinoa Pancakes

3/4 c. cooked quinoa

1/4 t. baking powder

1/4 t. cinnamon

pinch of salt

1 pkt. stevia

1/4 t. vanilla

2 eggs

1/4 c. dry ingredient - such as: gluten-free all-purpose flour or baking mix, oat flour, protein powder, hi-maize resistant starch

Mix well. Makes 4-6 small pancakes.
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Sweet Potato Pancakes

1/2 c. mashed sweet potato

2 whole eggs

Combine until fully mixed.

Add:

1 T. coconut flour

1 t. cinnamon

1/4 t. cloves

[Grainlady note: I use Pumpkin Pie Spice for the cinnamon/cloves.]

1/4 t. baking soda

1 pkt. of stevia or 2 t. brown sugar or palm sugar

oil for the pan

Blend well. Use 2 T. batter per pancake.

-Grainlady

Islay Corbel - could you please convert the galette recipe to cups? I'd love to try your recipe.

Grainlady, the quinoa recipe called for 1/4 cup of baking powder. Is it really supposed to be that much?

Sally

sally2_gw - Thanks for catching my mistake. I have corrected it.

-Grainlady

Islay Corbel-

It's time to purchase a kitchen scale so you can measure by weight. You'll be surprised how many times it will come in handy.

-Grainlady

Wintercat, I quickly found an on line conversion tool. It says that 330 grams is pretty close to a cup and a half, an egg is, of course, an egg. 10 grams of salt is 1.6 teaspoons, so I'd go 1 1/2 tsp salt. 75 cl is 3.17 cups of water. So:

1 1/2 cups buckwheat flour

1 1/2 tsp salt

3 cups water (because I went down a bit on the flour and salt instead of rounding up)

Thanks, Islay, I'll try those, maybe filled with Nutella. (grin)

Grainlady, the sweet potato version looks especially good to me, and I forgot about the quinoa ones, I'll have to make them again. I tried that banana/egg thing. It was truly disgusting, even the chickens weren't wild about eating those, but I had an egg and cottage cheese pancake recipe, it was one of those 17 Day Diet things, but they were pretty good. Now, of course, I can't find the recipe that took no flour, I'll have to keep searching.

How do you think those sweet potato pancakes would do in a waffle iron?

Annie

Grainlady, I do have scales that's how I can measure my grams ;)

Thanks, Annie, for the conversion.

Annie-

I'm not sure about making the recipe into waffles because there is no added fat in the recipe, and I'd be sure to add oil/butter. If you give them a try for waffles, be sure to post how they turn out.

When it comes to making waffles from pancake batter, the "old rule" (for recipes using wheat flour) is to increase the oil or butter by 2 T., and I bet that's true making gluten-free recipes. The extra fat will yield crispier waffles. Since the recipe doesn't have any added fat (other than the fat from the eggs), I would add at least 1 T. of ghee (or butter) to the recipe, to start with. I might also add a little rice flour (1-2 T.) since it makes things crispier.

I've been making this G-F recipe a lot on my Nordic Waffle Griddle http://www.wayfair.com/Nordic-Ware-15.5-Waffle-Griddle-01830M-L6180-K~NWR1865.html?refid=MX2648495276-BPA49-NWR1865&device=c&ptid=NWR1865. I like the small size of the waffles made with this griddle. I double the recipe and freeze the extra.

Almond Flour Waffles

1/2 c. almond flour

1/8 t. salt

1/8 t. baking soda

1/8 t. cinnamon

2 eggs

1 T. honey

1 T. coconut oil

1/2 t. vanilla (I use 1/4 t. Fiori di Sicilia for a citrus/vanilla flavor)

Mix dry ingredients. Mix wet ingredients. Mix together.

[Grainlady note: I usually add some white chia seeds to this recipe.]

Annie - thanks for the conversion. I really need scales in my kitchen.

My grandmother made the best buckwheat pancakes ever....but of course no recipe! From what I remember she made pretty well as you would ordinary pancakes, with milk and baking powder ( 1 tsp per cup of flour) at supper time, leave it sit out all night and in the morning beat in an egg per cup of flour used. They are very thin. She swore you had to "soak the buckwheat"...? but who knows, she also thought that wearing your overshoes in the house ruined your eye sight.

LOL, LIndaC, that's a novel way to get the kids to take off their boots at the door. My Grandmother promised horrible bad luck for opening an umbrella in the house. She also make buckwheat pancakes, they were thin enough that we would spread the cold ones with butter and a sprinkle of sugar and fold them up to eat as a snack. Of course, I didn't pay attention, something I've kicked myself for more than once.

wintercat, I don't have scales. Well, I have some, but I haven't seen them since we moved and I only used them a couple of times before that, so I haven't looked really hard, LOL. I'm better at just doing a rough conversion and adding things until it looks like I think it should. (grin)

Grainlady, everything is better with some butter anyway!

Annie

For something savory, I love these Buckwheat Scallion Pancakes with a little soy dipping sauce that I wing when I have a hankering. These are quick and easy and I do not soak the buckwheat overnight. Instead of the Breton galette (which I have not mastered yet), I often do crepes with buckwheat (more eggs and milk, making it a bit sturdier for clumsy me to handle). I purchase whole buckwheat and just soak it for a bit (for the crepes, I just soak it in the milk) and then blend all the ingredients in the blender. It seemed to work even with the less powerful blenders I have owned in the past.

Annie, check out this blog-- http://www.glutenfreecanteen.com

She has a recipe for a cup for cup gluten free flour that might work for you. FYI, I cannot eat buckwheat or Quinoa either- YMMV

There is a restaurant close to Lars' where they serve buckwheat crepes. Maybe they work better than pancakes? The batter is quite thin,

Thanks, Ellen. I may try the buckwheat crepes, I might be able to fool the Princess and her Bruvver into eating them stuffed with Nutella or peanut butter and then I'd only have to make one kind!

Annie

Annie -

Have you tried making a gluten-free blini recipe (small buckwheat pancake)?

http://glutenfreecooking.about.com/od/appetizerssnacksand/r/Gluten-Free-Blini-Recipe.htm

I use very little gluten-free all-purpose flour mixtures because of the large percentage of rice flour and high-glycemic starches. If I use rice flour, I make sure I make it myself to reduce the amount of arsenic in the rice, and sprout and dehydrate the rice first. It's just easier to use low-glycemic nut flour and coconut flour (and I can make both of those, or use commercial brands). I don't think using a lot of high-glycemic, highly-refined, flours and starches is a wise choice when it comes to gluten-free options.

-Grainlady

Buckwheat works really well when making crepes if you are looking for options. Nevermind - just scrolled up and saw it mentioned. How about I vouch for it instead. We fill with cinnamon apples or almond butter with raisins or banana.

Thanks, Grainlady. I feel I should eat more quinoa for the protein, but I rarely get around to using it. I also quit buying it when the price went through the roof. I think it's come down a bit, so I will pick some up. I'd like to give those pancakes a try. All those recipes sound good.

Sally

sally2-

The price of quinoa has gone down, especially when you purchase it in bulk amounts or large amounts at stores like Sam's Club. I purchased a large bulk amount when one store cut the price of all items in their bulk bins by 50% (they were changing out the bins). I purchased all the quinoa they had in the bin and vacuum-sealed it in canning jars and put it in the food storage room in the basement. I need 2 cups of cooked quinoa to make our favorite g-f pizza crust, and with all the cucumbers from the garden, I use cooked quinoa for tabouli.

I found this waffle recipe on-line. It's great when you have a dab of cooked quinoa and a dab of cottage cheese (although ricotta or plain yogurt will also work).

QUINOA PROTEIN POWER WAFFLE (gluten-free)

In an emersion blender container combine:

1/4 c. cooked quinoa

1/4 c. cottage cheese

1 egg

1/8 t. cinnamon

Blend ingredients.

Stir in, or blend in:

1 T. oil

2 T. chia seeds (you may want to use less)

1-2 t. liquid sweetener (agave nectar, coconut nectar, honey...)

1/2 t. vanilla

This recipe is for 1 large waffle, but I make small thin waffles in my 5-heart waffle maker using 1/4 c. of batter per waffle (1/4 c. because that size waffle fits in my toaster to reheat the waffles I freeze). If you double the recipe, it's easier to make the batter in a blender.

-Grainlady

Ployes!!!! Yum.

agmss, I have had ployes, but all the recipes I can find also take wheat flour. Do they do all right with just buckwheat? Or should I add a gluten free flour blend?

I have quinoa, a couple of boxes, that I need to use up, so I need to try those.

Grainlady, that recipe looks a lot like the "17 day diet" pancake recipe I made a couple of times, but without sweetener, chia seeds or vanilla. I'm going to have to try that too.

Tonight we had pumpkin pie for supper, with a gluten free crust. Everyone ate it without complaint, but it sure isn't the best pie crust I've ever made!

Annie

That looks interesting. I'll have to try it. Thanks, Grainlady.

Sally

Annie-

I had to look up "ployes". I've never heard of them, but I did find a g-f recipe for them (as well as other buckwheat flour recipes). http://www.ployes.com/recipes/buckwheatrecipes.html

PLOYES (Gluten-Free)

1 cup French Acadian Buckwheat Flour
1/4 cup corn meal or brown rice flour
1/2 tsp. xanthan gum
2 tsp. Rumford baking powder
1/2 tsp. salt
2 eggs beaten
1 1/4 cup cold water

Place the buckwheat flour, corn meal, xanthan gum, baking powder, and salt in a bowl. Add eggs and mix well. Add the water and beat with a spoon or whisk to dissolve lumps. Pour about 3 tbsp. of batter on hot (400 degree) cooking surface and spread in circular motion to about 1/4 inch thick. If spread thin enough it will cook on one side. If you have a thicker ploye just flip over for a few seconds until done. Enjoy!
Sugar can be added to taste more like a traditional pancake.

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I make Impossible Pumpkin Pie - makes it's own crust - and use a homemade version of Bisquick (baking mix), and there is also a g-f version of Bisquick - but it's expensive and is yet another rice flour based product, which I try to avoid as much as possible as a go-to gluten-free flour.

G-F Baking Mix

1/2 c. almond flour

1/2 c. hi-maize resistant starch

1-1/2 t. baking powder

1/4 t. salt

1 T. coconut oil

Blend together. Makes approx. 1 cup.

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Recipe #2 for g-f baking mix

2-1/2 c. Pamala's Gluten-Free Baking & Pancake Mix

3/4 c. solid fat-of-choice (shortening, butter, coconut oil)

Cut fat into flour mixture. Store unused portion in the refrigerator.

-Grainlady